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This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce! It’s quick and easy and can be on your table in half an hour.
Looking for another effortless chicken dinner? Try my well-loved Creamy Garlic Chicken or Creamy Bacon Chicken next that use a similar technique.
Why you’ll love it
Creamy chicken recipes are some of my readers’ favorites, and it’s easy to see why. I like to keep them simple with no fancy ingredients, and this creamy mushroom chicken is no exception. It’s ready in just 30 minutes for an upgraded family meal.
Juicy mushrooms and chicken just go together so well, and pairing them with a garlic cream sauce takes it over the top. Pantry essentials are transformed into a winning dish that’s special enough for company, but go ahead and eat it any old weeknight!
What you’ll need
- Chicken – as always, my trick for tender chicken is cutting the chicken breasts in half lengthwise so they cook faster and don’t get all tough. You could also pound them thin if you prefer.
- Flour – for dredging. The reason we use it is to get a nice crust on the surface of the chicken.
- Olive oil and butter – for sautéing and making the base of the sauce
- Mushrooms – cremini (or baby bellas), white mushrooms, or whatever you’ve got or the store has will be fine
- Italian seasoning – it’s a convenient mix of fragrant dried herbs that’s all in a single jar
- Garlic – use even more than suggested if you’re a garlic afficionado. I like to mince it with this garlic press so that peeling the cloves isn’t needed.
- Chicken broth – to infuse savory flavor into the sauce
- Lemon juice – a touch of acidity adds brightness
- Dijon mustard – my tried-and-true way to add extra depth of flavor to sauces. It doesn’t make it taste like mustard, so don’t worry about that!
- Heavy cream – for luxuriousness
Pro tip
Chicken is done when it reaches an internal temperature of 165F. Instant read thermometers are super easy to use, inexpensive, and ensure meat is never overcooked or undercooked for peace of mind.
How to make creamy mushroom chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken breasts in half lengthwise, then season and coat the cutlets in flour and sear on both sides in a skillet until golden. Transfer to a plate, and then sauté the mushrooms.
Take the mushrooms out of the pan and add the garlic, chicken broth, lemon juice, and Dijon mustard. Let it reduce, and then stir in the cream along with the mushrooms and chicken. Finish cooking the chicken through, and season with salt & pepper.
Substitutions and variations
- I don’t recommend subbing the cream for something like half-and-half or milk because the sauce will end up thinner and may curdle due to the high heat it’s cooked at. However, you may want to read through the comments if you do want to experiment as lots of readers have had success tweaking the recipe based on their diet needs.
- I love including Dijon mustard in recipes like this for extra flavor, but it’s not a dealbreaker. If you don’t have any, you can for sure leave it out.
- Another thing you can do is replace the chicken broth with dry white wine if you have some on hand. Try sauvignon blanc, pinot grigio, or chardonnay.
- You could make this recipe with chicken thighs if you prefer, but keep in mind that you may need to adjust the cooking time a bit.
What to serve with it
- This recipe goes great with roasted or Garlic Mashed Potatoes, any kind of rice, and my Quick and Easy Garlic Butter Noodles for a starch.
- Or eat it with steamed veggies, Easy Roasted Green Beans, or these Maple Roasted Carrots.
- If you’re looking for a side salad pairing, try mixed greens with this Homemade Creamy Balsamic Dressing.
Leftovers and storage
- Leftovers will keep in the fridge for 3-4 days in a covered container no problem.
- Freezing this one likely won’t work out. Sauces with dairy are notorious for never turning out right after being thawed.
- I recommend reheating any leftovers on a low heat in a small saucepan so that the sauce doesn’t separate.
Try these easy chicken recipes next
Will you make this creamy garlic mushroom chicken recipe? Questions? Ask me in the comments below! Tag me on Instagram if you made it.
Creamy Mushroom Chicken
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushrooms (try cremini or white mushrooms) sliced
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
Instructions
- Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper then coat them in flour.
- Add the oil to a skillet over medium-high heat.
- Once the pan’s hot, add the chicken. Cook it for 4-5 minutes/side until golden. Once this step is done, take the chicken out of the pan and set it aside.
- Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
- Take the mushrooms out of the pan (ok to put them on the same plate as the chicken).
- Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce by half (about 3-4 minutes).
- Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it’s cooked through and the sauce has thickened a bit. Season with salt & pepper as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on March 20, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
Would you serve this over pasta?
Hi Susan! See the “What to serve with this recipe” section of the blog post. 🙂
Excellent!!!
Thank you, Nancy!!
This recipe is delicious! The unique combination of flavors makes it divine! However, I modified it somewhat to my taste. I put in 2 teaspoons of Italian seasoning, and instead of chicken broth, I used Better Than Bullion soup base turkey flavor. I’m making it again tomorrow for friends and I know they will love it as much as I do!
I’m glad you enjoyed it!! 😀
I have made this recipe twice now. We love it. It’s not difficult, but takes a little time when you’re referring back to the recipe a lot. I just had it on my phone, but it’s so good, I am printing it to add to our favorites book. Thanks for another great recipe.
I’m so glad you like it! You’re very welcome!
So good, made this for my meal prep this week and had it with mashed potatoes and frozen beans. Reheated lovely and will also be my go-to for creamy chicken sauce with pasta as it is light enough that it does not sit heavy in the stomach but gives the comfort of a typical super heavy/cheesy sauce.
I’m thrilled to hear that!!! 😀 Thank you, Kyra!
Added in spinach bc I needed to use it up and had the dish over egg noodles. Nice change to my usual chicken line up
So glad you liked it, Cece!
This was ridiculously good. I followed everything exactly except used 16 oz of mushrooms instead of 12 oz because you can never have too many! I was practically licking the sauce out of my pan, it was that good! Will definitely make again and again and again.
I’m thrilled you enjoyed it!! 😀 Appreciate your review, Morgan!
Just perfection itself! You are seriously missing out if you don’t cook this recipe. We love it so much I double the recipe every time I cook it so we can have leftovers. I’ve made it with every kind of mushroom from oyster to shitake and button to baby bellas. They are all superb. I serve it with rice, mashed potatoes, mashed cauliflower, over linguine and even with zoodles. I have served it along side green beans, creamed spinach (see the recipe on this site!), sauteed spinach, asparagus and rapini.
Thank you so much, Dolores!! 😀 I’m thrilled this is a favorite along with the creamed spinach. Appreciate your review!
Tried the recipe last night and it was a success. My children loved it. Will definitely add to my favorites. Easy to prepare and do. Thank you for sharing.
That’s great!! You’re very welcome! 🙂
What could I use in place of the Dijon mustard? My family is allergic. Or would it be fine just omitting it all together?
Hi Tiffany! I think you’ll be ok omitting it. Basically it just makes the sauce taste less one-dimensional as cream sauces need a fair bit of seasoning. Just be sure to salt it well, and if it feels like it’s missing something, you could always add a bit more salt, lemon, Italian seasoning, or even something Like Worcestershire to give it a little “pop” if needed.